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Fluffernutter Cookies bring together everything I love about childhood snacks peanut butter cookies loaded with soft gooey pockets of marshmallow. These are nostalgic yet a total crowd pleaser for grownups too and make even an ordinary afternoon feel special.
I made these on a rainy Saturday with my niece. Watching her swirl gooey marshmallows into the dough reminded me of kitchen adventures growing up and now they have become our favorite cookie to share.
Ingredients
- All purpose flour: creates structure for a classic cookie chew choose a brand you trust for freshness
- Baking soda: ensures lift so the cookies bake up thick and not flat check your box is less than six months old
- Salt: enhances the flavor and balances sweetness never skip this pantry staple
- Unsalted butter: brings that soft buttery texture and lets you control salt level always use at room temp
- Granulated sugar: adds crispness to the edge buy fresh for the best creaming results
- Light brown sugar: boosts chewiness with molasses depth look for soft packs with no hard clumps
- Creamy peanut butter: delivers richness and that signature nutty swirl use a no stir style for best results
- Large egg: binds and helps give a tender crumb always use eggs at room temperature for even mixing
- Vanilla extract: brings out the flavors go for pure vanilla for fullest aroma
- Mini marshmallows: add pockets of gooey lift and nostalgia freeze them firm so they hold their shape in baking
Step-by-Step Instructions
- Prep Your Ingredients:
- Freeze mini marshmallows for at least two hours so they keep their shape in the oven. Keep frozen until the moment you fold them in.
- Mix the Dry Ingredients:
- Combine flour baking soda and salt in a medium bowl and whisk thoroughly. This step keeps leavening even and prevents salty bites.
- Cream the Butter and Sugars:
- Beat together the softened butter granulated sugar and light brown sugar with a mixer until fluffy and pale. This step aerates your dough for a soft bite.
- Add the Wet Ingredients:
- Mix in the peanut butter egg and vanilla extract on medium speed. Scrape down the bowl so everything is evenly blended and no streaks remain.
- Combine with Dry Mix:
- Gradually add dry ingredients. Mix just until almost combined to avoid tough cookies. The dough should look shaggy not fully smooth.
- Fold in the Marshmallows:
- Remove marshmallows from the freezer. Quickly fold them gently into the dough to keep them from melting. Work fast so they stay cold.
- Shape and Portion:
- Use a cookie scoop or two tablespoons to portion balls of dough. Space at least two inches apart on a lined baking sheet. Refrigerate any extra dough so marshmallows remain firm.
- Bake to Perfection:
- Bake in a preheated 350 degree Fahrenheit oven for eleven to twelve minutes until set with barely golden edges. Do not overbake to keep cookies soft.
- Shape and Cool:
- After a couple minutes on the tray use a greased spatula to nudge any spread cookies into perfect circles. Cool completely on the tray to help marshmallows firm up and release cleanly.
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My favorite part is sneaking a taste of the dough with frozen marshmallows because it reminds me of making s’mores by the fire with my family. The swirl of peanut butter and those sweet chewy bits make each batch feel like a big cozy hug.
Storage Tips
Store cooled cookies in an airtight container at room temperature for four days but they rarely last that long in my house. To freeze baked cookies layer with parchment in a freezer bag for up to three months. You can also freeze unbaked cookie dough balls and bake from frozen adding an extra minute to the bake time.
Ingredient Substitutions
Swap half the peanut butter for almond or cashew butter for a twist. Dairy free butter substitutes work well for a vegan take just ensure your marshmallows suit your needs. I sometimes use large marshmallows snipped into pieces when minis are out of stock.
Serving Suggestions
Serve these cookies slightly warm for the ultimate gooey bite. Press in a few extra frozen marshmallows on top before baking for a bakery style look. They are excellent paired with hot cocoa or a glass of cold milk.
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A Brief Fluffernutter History
The classic American fluffernutter sandwich peanut butter and marshmallow creme on soft bread inspired these cookies. Popular in New England for a century the combination is pure comfort and perfect for making new traditions in cookie form.
Recipe FAQs
- → Why freeze the marshmallows before baking?
Freezing the marshmallows helps them hold their shape while baking, preventing excessive melting and allowing for gooey pockets within the cookies.
- → Can I use chunky peanut butter instead of creamy?
Creamy peanut butter gives a smooth, even texture, but chunky can add extra crunch if preferred—just note cookies will be less uniform.
- → How do I keep cookies from spreading too much in the oven?
Cold dough is key—keep cookie dough chilled between batches and use a silicone baking mat or parchment for best results.
- → Can I substitute regular marshmallows for mini marshmallows?
Mini marshmallows distribute better through the dough, but regular size can be chopped into smaller pieces as a substitute.
- → What’s the ideal way to store these cookies?
Once cooled, store them in an airtight container at room temperature for soft, chewy texture up to 3 days.
- → How do I make the cookies look round and uniform?
Use a greased spatula to gently round them within a few minutes of baking, while still warm on the tray.